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JADE Jamaican Grill has been selected to participate in the 2016 Democratic National Convention coming to Philadelphia. The DNC will be taking place July 25th through the 28th and our company is among a select group of food vendors chosen to satiate the palates of tens of thousands at this national event.

We will be serving up some of our signature Full on Flavor fare at the Media Party on Saturday, July 23rd at Citizens Bank Park and at the Welcome Delegate Party on Sunday, July 24th at the Kimmel Center. How lucky are we? By luck I mean preparation, hard work, sacrifice and perseverance coming face to face with opportunity.

I thank the DNC for this tremendous honor and I look forward to taking part in what will be an amazing event.

As I sat at my desk outlining my fall calendar a few weeks ago it occurred to me how fortunate I am to be working withWilliams-Sonoma. With two upcoming food events at the gourmet retailer, I began to reflect on how our collaboration began. So, I thought I’d take the opportunity to share how it all came to be.

Our relationship is no accident. I had taught cooking classes at another chain store. After about three years, I decided to fold it into my own product offering as Pantry Parties – private, hands-on instruction in the comfort of the client’s home. So, I’d been there, done that so to speak.

Seeking to establish my brand as a flavorful food venture- not merely a Jamaican one, I set my sights on a company whose name is synonymous with taste, quality, style and functionality.

If you’re a food connoisseur, Williams-Sonoma’s high quality cookware, specialty products, gourmet foods, in-store culinary events and stylish home furnishings are familiar. And it’s not just passionate foodies; professional chefs are hot for the brand.

Not long after I formed my namesake JADEin the fall of 2013, I contacted the Princeton, New Jersey store to see whether they offered cooking classes and how I would go about getting on the roster. During our conversation I fired off my list of accomplishments – numerous television appearances on NBC and FOX, a cooking series on PBS, mentions in the local print press, having taught culinary demonstrations previously, and so on. They were impressed and we scheduled a meeting and site tour. I followed-up with an email, included the standard accompaniments – my resume, bio, head shot and media clippings.

We met, all went well and we booked my first cooking class. Thrilled about my score I wasted no time. I telephoned the flagship store at Columbus Circle in New York City. A similar scenario transpired. After a site tour the assistant manager and I discussed how we would incorporate my brand of flavor into the mix. Long story short, we settled on a date for demo number two.

My first demonstration was a success. So much so that by the time I reached out to the King of Prussia store the following Monday they were well aware of who I was and equally as excited about me doing a demo there.

Since then I’ve taught almost ten classes, in five cities and three states in under two years. I’ve loved every minute of it! And from the fact that they’ve invited me back numerous times – I think it’s safe to say they relish having me there too.

Summer hasn’t officially ended, but with Labor Day behind us and the weather already showing signs of cooling, I think we are well on our way to Autumn. The change in season ushers in much to delight in; fruits and vegetables in vibrant display, rows of apple trees ripe for the picking, hayrides through pumpkin patches, and the most fragrant of culinary herbs.

One of the things that bring me great appreciation this time of year is the peppy
glow of fall. To behold the leaves on the trees as they change color beneath the sun’s rays. The breathtaking view driving up the New York State Thruway – as I did in college – and seeing the warm hues of red, orange, yellow and brown as the trees slowly shed their summer green. The earthy fragrance of allspice mixed with cloves that awakes you each morning and lets you know, yes, it’s fall. For me fall just has a special way of coming to life. That’s the flavor of fall.

More than the vivid nature of the season is the food. Although you can find just about every eat year round in today’s global marketplace, nothing is as satisfying as enjoying it in season, at its due. Everything is better when it’s at its best. Pomegranate and cranberries are redder in color and richer in taste. Apples and pears are just peachy. Brussels sprouts and bok choy are crisper, and giant pumpkins serve up big, bold taste.

Oh, the dishes you can dig into this time of year. Soups, stews, compotes and cobblers rooted in home-cooked goodness. If there’s ever a season readymade for a hearty meal it’s fall. Chunky, chicken vegetable soup made with butternut squash, potatoes, carrots, turnip, and celery, and flavored with fresh parsley and thyme. And after dinner, a generous slice of Cranberry-Apple Pie or a heap of warm fruit compote to top two scoops of your favorite ice cream.

If home is where the heart is and there’s no place like home, fall is the season you get to come home. Welcome home.

After a three-month, two-state round of spicy cooking demos at Williams-Sonoma stores in New York and New Jersey, my spring demos have come to an end. But, don’t worry about a thing. You can have your spice and eat it too all year long! The Spice of Life menu featured Jerk Salmon with a Citrus Garden Salad, Spicy Black Beans, and Fried Chicken Tenders with my JADE brand Pickled Pepper Preserve.

Some recipes – including the Spicy Black Beans and the Citrus Dressing were featured in earlier posts. Today, however, you get to feast on Fried Chicken Tenders with JADE Pickled Pepper Preserve – juicy white meat that’s tender on the inside, crispy on the outside, and hot and flavorful all over.

It’s that time of year when the weather begins to warm, local farmers’ market are getting ready for their season opening, and the seeds you started indoors weeks ago have sprouted. Today, however, I’m dishing out more than just your garden variety veggies. We’re going gourmet with edible botanicals – leaves, flowers, herbs, plants, and plant mixes that do more than just pretty up the plate.

Since we eat with our eyes long before we take a bite, we appreciate the role garnish plays on a plate. Think color, freshness and overall presentation. But, why pick useless shrub when the right trim can work wonders?

Edible botanicals – leaves, flowers, greens, herbs, and plants add vibrancy, flare, flavor and function. Dressing up a dish with an orchid – neutral in taste and lavender or purple in color, adds snap without sacrificing flavor. A begonia mix boasts a zesty, crisp, tart finish – the perfect blend for a delightful citrus salad. Or spread it around a savory seafood platter in place of lime or lemon. The pretty pink petals of begonias (comes in white too) with bright yellow centers adds just the right amount of radiance for spring and summer entertaining.

The appropriate finish can also take fare from palatable to perfection. For example, a mint mix will enhance the flavor of lamb, while it’s small, delicate, bright green leaves create a stark contrast to the seared, crusted exterior of the meat.

Island Inspired

I’m an island girl so whenever possible or as appropriate I mix in as much of the Caribbean into my culinary creations as I can get away with. And with edible botanicals I get away with quite a bit! Shoot, it’s literally a field of dreams. And the spring and summer seasons my playground – with plenty of plants to play with on my plate. The bounty of veggies and flowers found in the Caribbean are endless. Hibiscus, sorrel, cilantro, onion, turnip, thyme, mint, rosemary, orchid… Did you know Jamaica has over 200 species of orchid? Not to mention herbs. You know Jamaica has herb!

Taking Care

Now that you’re familiar with what’s on the market, here’s how to ensure you get the most use of your petite produce. Keep fresh by refrigerating immediately. Suppliers generally guarantee freshness for up to a week. However, I find that by keeping them in their original packaging, sealing in an airtight zipper bag then storing in the refrigerator you can squeeze out an extra 2 or more days.

Whatever your taste, go for plating that’s more than pretty. Elevate the experience by choosing the right green and go from garnish to gourmet!

Spring has sprung and you know what that means! Time to clean the pantry! I know cleaning isn’t the most fun, but it’s gotta be done.

On part two of my Spring Has Sprung segment with Jennifer Lewis Hall on “Life Advice” on Magic 98.3 FM, I share tips on staple pantry picks, checking food labels, organizing the cupboard for ease of use, plus infusing oils, vinegar, mustard and more for innovative culinary creations.

Spring has sprung and with it a bounty of seasonal fresh fruits and vegetables. On a recent episode of “Life Advice” on Magic 98.3FM, I talk with Show Host Jennifer Lewis Hall on what’s in season and how to pick and prepare them.

Stay tuned for the second part of my two-part series featuring spring cleaning your pantry, where I dish on staple spices, oils, dried beans and more to have handy, plus tips for whipping up a quick and delicious meal on the fly!

Move over Olive! There’s a new girl in town. And she’s not just any ole gal. She’s rich, refined, smoking hot, and best of all, she’s real good to ya.

Avocado is a super food. And its sleek, smooth, buttery oil is heating up the culinary cosmos. But this tropical fruit is not just for Mediterranean diets and health nuts. With lots to love,everyone should be digging it. Get a load of some of what this green goddess has going on:

Good source of antioxidants like vitamins E and beta-carotene

High in monounsaturated fatty acids (good fats that help lower cholesterol)

Packed with protein

Lots of potassium – more than that of a banana

No cholesterol, no trans fat and no sodium

Offers more benefits than olive oil

When fired up Avocados leave nothing to be pitied. With a high smoke point, Avocados are perfect for high-temperature cooking like frying and searing. But don’t be fooled. This versatile oil comes dressed to impress, and adds her own brand of flavor to salads, seafood and more.

Avocado oil does dishes well. But it does the body even better. As far as edible oils go, this virgin girl has got the competition beat. Eat your heart out!

These Spicy Black Beans were featured as part of my recent Spice of Life cooking demonstration at Williams-Sonoma in New York City. The audience absolutely loved it! I hope you’ll enjoy creating this zesty, spicy, flavorful dish at home!

16 oz dried black beans

10 cups Water

1/2 cup red onion, minced

1/2 cup cilantro, chopped

3 garlic clove, peeled

2 Tbsp olive oil

2 tsp sea salt

2 slices Habanero or Scotch Bonnet pepper

Rinse beans and soak overnight.

In a dutch oven (or stock pot), add beans, salt, garlic and water and simmer for 85 minutes over medium-hi heat.

Add olive oil, red onion, habanero and most of the cilantro and cook an additional 3-5 minutes.